Spring always feels like a welcomed fresh breath of air after a cold and gloomy winter. I’m a huge fan of the outdoors, and spending so much time inside tends to take it’s toll. I get very excited when I start seeing colorful blooms on the trees and am able to feel the warm sunshine on my skin without freezing to death.
Another thing I love about spring is the seasonal fresh produce. Asparagus, spring onions, new potatoes, radishes, peas, bright citrus…it’s all so light and refreshing. I also think it pairs perfectly with the cool weather and bright sunny days.
In hopes of getting to spend more time outdoors, I like to make simple meals that still highlight the flavors of spring’s best produce. These flatbreads feature a garlic lemon cashew cream topped with crisp shaved asparagus, green onion, and fresh dill. And they are super easy to make!
The cashew cream might sound complicated but once you have the nuts properly hydrated (via soaking) all you have to do is throw them in the blender with a few seasonings and some water. That said, if you are not into the cashew cream idea (or if you have a nut allergy), you can also use a combination of shredded mozzarella and Parmesan cheese.
I like to bake the naan for about 10 minutes before topping it so that it gets nice and crispy. However, if you want it to be softer and are using shredded cheese, you can skip that part and just top and bake them as is. A small drizzle of balsamic vinegar offers an extra little pop of flavor, but if you don’t have balsamic on hand, they are just as good without. I hope you enjoy them. Cheers to spring!Print
Naan is topped with rich garlic cashew cream sauce, shaved asparagus and fresh herbs to make this flatbread that’s perfect for spring.
*Soak the cashews in a bowl covered with several inches of water for 6 hours or up to overnight. You can also soak them in very hot water for 30 minutes.
As an alternative to the cashew cream sauce, you can use a combo of 1/2 cup shredded mozzarella and 1/2 cup Parmesan cheese. Place half the mozzarella on the bottom of both flatbreads, then top with remaining mozzarella and Parmesan. Drizzle with olive oil and bake for 10-12 minutes.
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